A few months ago, I had no idea how to roast vegetables. It sounded like a real pain. Now, it’s become a staple of mine for meals.
Why? Because it only takes about 5-10 minutes to toss everything onto a pan and then it basically cooks itself, leaving me with a healthy, low cal, high fiber accompaniment to any meal. And I can reheat the leftovers the next day.
You don’t even have to know much about veggie or which is better for you than another. The fact your eating veggies is a real positive. For me, I use turnips and sweet potatoes as part of my mix as added sources of fiber and a little sweet taste, not to mention all the other benefits.
Below are some starter ideas of veggies/roots, etc. to try. You only need a little of each veggie ( 1 zucchini, 1/2 onion, a handful of mushrooms- that kind of thing. There is no wrong or right-pick what you like). Choosing a few different veggies gives a nice flavor or color variety. Cut them in about 1 inch chunks- don’t worry about being neat or perfect.
Step 1: Pick your veggies/ roots and cut them into 1-2 inch chunks.
Step 2: Toss onto a lightly oiled cookie sheet,
Step 3: Spray them lightly with olive oil, sprinkle with salt. I stop there, but you can sprinkle also with any herb you like (such as rosemary, thyme, or basil).
Step 4: Toss into the oven at 425 degrees F. Check at ~ 35 minutes for tenderness. If done, take them out. If not, given them another 5-10 minutes.
That’s it. Honestly. Simple, yummy.
Picks 3-4 to start:
- Sweet potato
- Turnips (my favorite replacement for white potatoes- less carbs, great fiber)
- Red onion
- garlic- toss whole, peeled cloves around the other veggies. They cook buttery soft.
- carrot ( I use baby/mini carrots and just toss the whole thing on the tray)
- Mushrooms (whole or chunked)*
*For these- toss them onto the tray after about 15 minutes so they cook, but don’t either burn or get real dry. I usually put them in the whole time because I’m lazy, but you may not want to cook these as long.
That’s it! Give it a try.